Title: X-ray microtomography provides new insights into vacuum impregnation of spinach leaves
Authors: Panarese, Valentina ×
Herremans, Els
Cantre, Dennis
Demir, Eda
Vicente, Antonio
Gomez Galindo, Federico
Nicolai, Bart
Verboven, Pieter #
Issue Date: Nov-2016
Publisher: Applied Science Publishers
Series Title: Journal of Food Engineering vol:188 pages:50-57
Abstract: Vacuum impregnation is used in the food industry to facilitate the impregnation of porous products with, e.g. firming, antioxidant, antimicrobial or cryoprotective agents. X-ray micro tomography was used to study the process of vacuum impregnation in spinach leaves. Low (300 mbar absolute pressure) and high vacuum (150 mbar absolute pressure) impregnation protocols were used to impregnate on isotonic solution of trehalose in the leaves and µCT was used to make observations of the cross section of the impregnated samples and quantify their porosity. Results revealed that the free volume in the spongy mesophyll is easier to impregnate than the spaces around the palisade mesophyll. The low vacuum impregnation protocol provoked less impregnation close to the edge of the leaf than in its centre, probably accounting for an influence of the tissue structure on impregnation. The vacuum impregnation protocols tested in this investigation drastically decreased the proportion of large pores (> 100 µm) and increased the proportion of small pores (< 50 µm). The high vacuum impregnation protocol, which was designed on the basis of measured apparent porosity, did not achieve full impregnation of the tissue.
ISSN: 0260-8774
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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